Recipe: Ultimate Blt


Sandwiches are eaten in their millions everyday in the UK. But very few as good as this. We've take one of the most popular sandwich choices, the classic BLT, and shifted it up a gear. Not only do we bake our own tomato bread, but we also give it an Italian twist with basil mayo and indulge in a little mozzarella too. Is it traditional? Perhaps not. Is it tasty? Most certainly!


  • 2 tbsp sun-dried tomato purée
  • 20 rashers bacon
  • 1 ball mozzarella
  • 2 cloves garlic, peeled & chopped
  • 1 little gem lettuce
  • 1 tsp salt
  • 500 g strong bread flour
  • 2 sprigs fresh rosemary
  • 1 sachet dried yeast
  • 1 handful fresh basil
  • 200 g mayonnaise
  • 1 lemon
  • 1 tbsp caster sugar
  • 1 handful mustard cress
  • 4 plum tomatoes
  • 300 ml warm water

Step 1

Make The Bread Dough

Sift the flour into a bowl and stir in the sugar and salt. Mix the yeast with 100ml of warm water until it forms a smooth liquid. Add the yeast to the flour and add the water a little at a time until it forms a dough, you may not need all the water.

Step 2

Knead, Dust & Prove

Knead the dough for about 5-10 minutes on a surface until its silky soft and elastic or in a machine with a dough hook. Dust a bowl with flour and place the dough inside, cover with Clingfilm and leave in a warm place for about an hour until the dough doubles in size

Step 3

Add Flavour To The Bread

Squeeze in the tomato purée, chop the rosemary and crush garlic, then add to the risen bread and knead again until well combined. Press the dough into one large oblong loaf shape and place onto a floured baking tray then leave to prove again for another hour.

Step 4

Bake The Bread

Preheat the oven to 180°C. Place the loaf in the oven for 30 minutes until the loaf is cooked inside and the bread sounds hollow when tapped from underneath, then leave to cool on a wire rack.

Step 5

Grill Bacon & Make Mayo

Lay the bacon onto a grill tray and cook under a medium heat for a couple of minutes before turning the rashers and repeating on the other side. Blitz the mayonnaise up with the fresh basil and zest of a lemon until smooth and green.

Step 6

Prep Tomatoes & Toast Bread

Quarter the tomatoes, remove the pulp and seeds and cut into a small dice. Slice the bread into 8 doorstep slices and toast one side of each slice.

Step 7

Assemble Sandwiches & Serve

Smother the untoasted halves in basil mayo, scatter with cress, ripped up little gem leaves and tomato pieces. Stack the hot crispy bacon on top and lay thin slices of mozzarella on top to begin to melt. Finish with another slice of half toasted bread with more mayo and serve. Makes 1 loaf and 4 sandwiches

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